The Nutra-Carbe Cake

SPICY CRANBERRY MAYONNAISE

• 2 tbsp Mayonnaise
• 2 tbsp Nutra-Fruit Dijon-Style Cranberry Mustard
• 1 tsp. Lemon juice, fresh
• 1 tsp Sriracha sauce or your choice
• Fleur de sel & peppercorns, ground

PREPARATION

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COOKING CRAB

1. Cut the fresh crab into 2 sections, remove the legs from the body.
2. In a saucepan, bring the water to the boil with 2 tablespoons of coarse salt and add the crab.
3. Cook for 12 minutes.
4. Once cooked, let cool and peel the crab to remove all the flesh, drain by pressing the flesh, then refrigerate until ready to prepare the croquettes.

*If using frozen cooked crab, let it defrost for 24 hours in the refrigerator then drain it by pressing the flesh in a fine strainer or a clean cloth.

PREPARATION OF THE CRAB MIXTURE

1. Break up the crab meat with a fork to make small flakes. Set aside.
2. Chop the flat-leaf parsley and the green onion. Set aside.
3. In a bowl, combine the Panko breadcrumb ingredients and set aside.
4. In a bowl, beat the egg, add the cranberry mustard, onion & cranberry confit , mayonnaise, lemon zest and juice, garlic scape, green onion and flat-leaf parsley. Mix. Add crab meat and 1/3 cup of the Panko and spice mixture. Mix. Season with salt and pepper.
5. Form about 1/3 cup crab cakes with the crab mixture. You can form them using the 1/3 cup tool, press and then unmold. The cakes will then all be identical.
6. Coat the croquettes with breadcrumbs.
7. In a large skillet, heat oil over medium-high heat. Cook croquettes for 5 minutes on each side or until golden brown and crispy.

SPICY CRANBERRY MAYONNAISE
In a bowl, mix all the ingredients for the spicy cranberry mayonnaise. Refrigerate until ready to serve.

SERVICE
Place Boston lettuce leaves on a serving plate. Top each lettuce leaf with a crab cake. Top with spicy mayonnaise and baby mustard greens.

Enjoy your food!